Makar Sankranti 2025: Try These Festive Recipes Shared By Chefs

Makar Sankranti, the harvest celebrated every year on the 14th of January, is all about paying thanks to nature’s fresh produce. Also celebrated as Pongal in the Southern states of India and Lohri in the Northern part, Makar Sankranti calls for traditional delicacies. 

No matter which part of the country you are located in, you must pay homage to the rich culture of your region’s speciality to make the most of the harvest festival. However, if you need help curating a traditional spread of Makar Sankranti, Slurrp has curated some of the best chef-special recipes. Why don’t you give your Google search a rest and try these easy-to-follow recipes this year?

Also Read: Millet-Based Makar Sankranti Dishes You Must Savour In 2025

Puran Poli By Chef Amandeep Singh, The Westin Mumbai Garden City

Ingredients:

• 1 cup whole wheat flour
• 1 cup chana dal (split Bengal gram)
• ¾ cup jaggery
• 1 tsp cardamom

Instructions:

1. Cook chana dal till soft, and mash with jaggery.
2. Make dough with wheat flour.
3. Fill and roll out into thin circles.
4. Heat a tawa and cook till golden brown on both sides.
5. Serve hot for a festive meal.

Chef’s Tip: To make the traditional recipe healthier, you can use less jaggery.

Kesari Kheer By Chef Ankit Vig, Taj Mahal, New Delhi

This saffron-flavoured rice pudding is a classic recipe that blends aromatic basmati rice with creamy milk, enhanced by the warmth of cardamom and the sweetness of sugar. Recreate this beloved dessert at home and enjoy a taste of tradition and celebration.

Ingredients:

• 200 gm cup washed basmati rice (soaked overnight)
• 800 ml full cream milk
• 200 gm sugar (Jaggery can be used as a healthy option)
• 50 gm cardamom powder
• 100 gm chopped almonds
• 100 gm chopped pistachios
• 100 gm chopped cashew nuts
• 50 gm raisins
• 5 gm saffron for garnishing

Instructions:

1. Wash and soak basmati rice overnight.
2. In a pan, take full cream milk and bring to a boil.
3. Keeping the pan over medium flame, add soaked and washed basmati rice and stir occasionally to prevent sticking to the base of the pan.
4. Add sugar and cardamom powder to the milk after the rice has been cooked well. Now add sugar, cardamom powder, chopped nuts and raisins.
5. Allow it to simmer for 10-15 minutes over low heat until the pudding is cooked well and the chopped nuts are mixed well.
6. Let the Kheer cool slightly, then add slivers of dry fruits, raising and saffron strands.
7. It’s best served chilled with ice cream and added nuts.